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Pineapple Teriyaki Chicken
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1 can (20 ounces) sliced pineapple
1/2 cup teriyaki sauce
4 boneless skinless chicken breast halves
4 slices provolone cheese
Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine
teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable
plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or
overnight. Cover and refrigerate remaining marinade for basting. Drain and
discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from
the heat for 4-6 minutes on each side or until juices run clear, basting
frequently with some of the remaining marinade. Grill eight pineapple slices
for 2 minutes on each side or until lightly browned, basting with remaining
marinade (save remaining pineapple for another use). Top each piece of chicken
with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until
cheese is melted.
Yield: 4 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |